Peruvian Chicken with Creamy Green Sauce
This easy Peruvian-style chicken is marinated with garlic, cumin, lime, soy sauce, and smoked paprika, then roasted until juicy. Serve it with a bright cilantro-jalapeño green sauce for a weeknight version of pollo a la/
- Total time
- 45 min
- Yield
- 4 servings
- Difficulty
- Easy
Prep 20mCook 25mPeruvianDinner
Peruvian chicken, often called pollo a la brasa, is famous for its deeply seasoned meat and creamy green sauce. Traditional versions are cooked on a rotisserie, but this home version uses boneless chicken thighs and a hot oven for a simpler dinner.
The marinade is savory, tangy, and lightly smoky, with garlic, cumin, lime, soy sauce, and paprika. The green sauce, or ají verde-style sauce, is blended with cilantro, jalapeño, mayonnaise, yogurt, lime, and garlic.
Serve the chicken with rice, roasted potatoes, salad, or warm flatbread. It is also excellent tucked into bowls or wraps the next day.
01What you'll need
Ingredients
20 items · 4 servings
- For the chicken:
- 1 1/2 pounds boneless, skinless chicken thighs, trimmed
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 4 garlic cloves, finely grated or minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- For the green sauce:
- 1 cup packed fresh cilantro leaves and tender stems
- 1/4 cup mayonnaise
- 1/4 cup plain whole-milk Greek yogurt
- 1 jalapeño, stemmed and roughly chopped; remove seeds for less heat
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- 1 garlic clove, roughly chopped
- 1/4 teaspoon fine sea salt
02How to make it
Step-by-step
1. Mix the marinade
In a large bowl, stir together the soy sauce, lime juice, olive oil, garlic, cumin, smoked paprika, oregano, salt, and black pepper. The mixture should look loose and smell strongly seasoned.
2. Marinate the chicken
Add the chicken thighs and turn them until fully coated. Cover and refrigerate for at least 30 minutes, or up to 12 hours. If you are short on time, even 15 minutes at room temperature will add flavor.
3. Heat the oven
Place a rack in the upper third of the oven and heat to 425°F. Line a rimmed baking sheet with foil or parchment for easier cleanup, then set a wire rack on top if you have one. The rack helps air move around the chicken, but the recipe still works without it.
4. Roast the chicken
Arrange the chicken in a single layer, leaving a little space between pieces. Roast for 20 to 25 minutes, until the thickest part reaches 165°F on an instant-read thermometer. If the pieces are very small, check early.
5. Broil for color
For more browning, switch the oven to broil for 1 to 3 minutes. Watch closely so the garlic and spices do not burn. This step is optional, but it gives the chicken a lightly charred edge.
6. Blend the green sauce
While the chicken cooks, combine the cilantro, mayonnaise, Greek yogurt, jalapeño, lime juice, olive oil, garlic, and salt in a blender or food processor. Blend until smooth. Taste and add a little more lime juice or salt if needed.
7. Rest and slice
Transfer the chicken to a cutting board and let it rest for 5 minutes. Resting means letting the meat sit after cooking so the juices settle back into the chicken. Slice or serve the thighs whole.
8. Serve with sauce
Spoon some green sauce over the chicken and serve the rest on the side. Add rice, potatoes, salad, or roasted vegetables to make it a full meal.
03From our kitchen
Cook's tips
- Make ahead: Mix the marinade up to 2 days ahead and keep it covered in the refrigerator. You can also marinate the chicken up to 12 hours before cooking.
- Storage: Refrigerate cooked chicken and sauce in separate airtight containers. The chicken keeps for up to 4 days; the sauce is best within 3 days.
- Reheating: Warm the chicken gently in a 325°F oven or in a covered skillet over low heat. Add a splash of water if it seems dry. Do not microwave the green sauce, since it can separate.
- Chicken swaps: Boneless chicken breasts work, but they cook faster and can dry out. Start checking them at 16 minutes and cook to 165°F. Bone-in thighs also work but usually need 35 to 45 minutes.
- Heat level: For a milder sauce, remove the jalapeño seeds and white ribs. For more heat, use two jalapeños or add a small spoonful of ají amarillo paste if you have it.
- No blender: Finely chop the cilantro, jalapeño, and garlic, then stir them into the mayonnaise, yogurt, lime juice, oil, and salt. The sauce will be chunkier but still tasty.
Cook's note
This is a home-oven, Peruvian-inspired version of pollo a la brasa, not a traditional rotisserie recipe. Nutrition is calculated assuming all marinade and sauce are consumed.
04Frequently asked
Questions & answers
Can I grill this Peruvian chicken instead of roasting it?
Yes. Heat a grill to medium-high and oil the grates. Grill the thighs for about 5 to 7 minutes per side, depending on thickness, until they reach 165°F inside.
Can I use chicken breasts?
Yes, but choose medium-size boneless, skinless breasts and pound them to an even thickness. They cook more quickly than thighs, so check early to keep them juicy.
Is the green sauce very spicy?
With one seeded jalapeño, it is mild to medium. Leave the seeds in for more heat, or remove the seeds and ribs for a gentler sauce.
What should I serve with Peruvian chicken?
Rice, roasted potatoes, sweet potatoes, simple salad, corn, or grilled vegetables all work well. The sauce also makes a good dip for fries or roasted potato wedges.
Can I freeze the cooked chicken?
Yes. Freeze the cooked chicken without the sauce for up to 2 months. Thaw overnight in the refrigerator and reheat gently. The green sauce does not freeze well because the dairy and mayonnaise can split.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat27 g
- 35%
- Saturated Fat5.6 g
- 28%
- Cholesterol167 mg
- 56%
- Sodium961 mg
- 42%
- Total Carbohydrate5 g
- 2%
- Dietary Fiber1 g
- 4%
- Total Sugars1 g
- Protein35 g
- 70%
- Vitamin D0.2 mcg
- 1%
- Calcium61 mg
- 5%
- Iron2.8 mg
- 16%
- Potassium522 mg
- 11%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
You might also like
DinnerRigatoni with Sausage Tomato Sauce
This cozy rigatoni recipe pairs sturdy pasta tubes with a simple tomato sauce, Italian sausage, garlic, and pecorino. It is weeknight-friendly, but it tastes like something you let simmer much longer.
DinnerCreamy Polenta
Whip up this comforting and versatile dish in no time with just a few simple ingredients.
DinnerStir-Fried String Beans with Tofu
Quick, healthy, and full of flavor—this dish is perfect for a busy weeknight dinner.
DinnerCrispy Oven-Baked Chicken Thighs
These bone-in chicken thighs bake up juicy inside with crisp, well-seasoned skin. It is a simple dinner recipe that works with rice, potatoes, salad, or whatever vegetables you have on hand.